We asked five of Ireland's top chefs for their top foodie tips.
Paula Stakelum, Executive Head Pastry at Ashford Castle:
"Never miss a Monday run. Be a leader; not a follower. Do what you feel is right and what you create will be amazing."
David Gilmore, Head Chef at James Street South, Belfast:
"Preparation would be the biggest tip I could give to anyone. Being ahead of the game and taking all the stress out of cooking can only be a positive."
Mike Tweedie, Head Chef at Adare Manor:
"Keep food simple, support local people in your area who are selling great Irish meats, fish and other Irish produce, and just enjoy cooking."
Derek Reilly, Culinary Director at Aramark (Northern Europe):
"Cook to express, not to impress!."
Garry Hughes, Head Chef at the Shelbourne Hotel, Dublin:
"Taste, taste and taste again."